Poached Eggs and Asparagus

Poached Eggs and Asparagus.  They just seem to go together.  I see many recipes for this combination and it really works.  I love that this recipe adds some lemon to the mix.  Combine that with the easy preparation and you have a new recipe to add to your collection that can be made in about 10 minutes (including prep time!). And doesn’t it look decadent?

I recently updated my About page where I listed some of my favorite foods, including poached eggs.  I have been eating poached eggs forever.  There are so many ways to prepare asparagus, but my favorite right now is to simply blanch them in boiling water for about 1-2 minutes.  They still have a crunch to them, but have softened a little and are bright green.  The sprinkling of lemon juice, lemon zest, salt and pepper make them very tasty and perfect for this dish.  This is a perfect protein and vegetable packed breakfast that will put you in a good position to start your day.  If you are tolerant of dairy, you could also add some shaved or shredded parmesan cheese on the asparagus.  I prepare it without any cheese and it is so delicious.

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Poached Eggs and Asparagus

Prep Time

5 mins

Cook Time

5 mins

Total Time

10 mins

 

A decadent, easy, protein and veggie breakfast to start you day.

Course: Breakfast, Brunch, Entree, Main Course

Cuisine: American, Breakfast

Servings: 1

Calories: 5 kcal

Author: Christine Galvani

Ingredients

• One poached egg
• about 9 asparagus spears washed, and woody ends cut off
• 2 teaspoons lemon juice
• lemon zest from about 1/2 a lemon
• salt
• pepper

Instructions

1. Bring two pans of water to a boil; one for your poached egg and one to blanch your asparagus.
2. Add one teaspoon of lemon juice to the the pan of water you will be cooking your poached egg or eggs. (If preparing for more than one serving, double all ingredients).
3. Zest 1/2 a lemon and set aside.
4. Poach your egg in simmering hot water for 3 minutes.
5. Place your asparagus spears in the boiling water and blanch for 1-2 minutes (or longer if you would like softer asparagus).
6. Place the blanched asparagus spears on your plate. You could also place them in a bowl of cold water to stop the cooking process, and then when the egg is ready, place on your plate. I usually just place on the plate straight from the boiling water (cooking pan).
7. Place the poached egg on top of the asparagus spears on your plate.
8. Sprinkle egg and asparagus with 1 teaspoon lemon juice, lemon zest, liberally with salt and pepper.
9. Optional: if you are dairy tolerant, you could also add some shaved or shredded parmesan cheese to top of asparagus.
10. Enjoy!

Nutrition Facts

Poached Eggs and Asparagus

Amount Per Serving

Calories 5

% Daily Value*

Cholesterol 3mg1%

Sodium 3mg0%

Carbohydrates 1g0%

Vitamin A 70IU1%

Vitamin C 5.2mg6%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.

Enjoy!

Recipe adapted from Food and Wine Magazine.